Meanwhile, in 3- to 3 1/2-quart microwave-safe casserole, combine margarine, oil, and shallot. Cook, uncovered, in microwave oven on high 2 minutes or until shallot softens. Add rice and stir to coat. Cook on high 1 minute.

Stir hot liquid and lemon peel into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 15 minutes or until most of liquid is absorbed, stirring once.

Stir in frozen peas, shrimp, salt, and pepper. Cover and cook on Medium 3 to 4 minutes longer or just until shrimp turn opaque throughout and rice is tender but still firm, stirring once.

A Part of Hearst Digital Media
Country Living participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.